Rava unde - (Rava/Sooji Ladoo)

Rave Unde ( ರವೆ ಉಂಡೆ ). This was one of the dessert made during Lakshmi Habba and also when people used to go on long vacation 20 years ago ;). 2 or 3 rave unde would fill up any hungry person, I guess.

I made this rave unde for the Varamahalakshmi pooja. First time I tried this after hearing the recipe from my Mom as usual. Came out really good and yummy. My 3-year loved it. So this is a big hit for me as a Mom.

Ingredients:

Fine Rave (Sooji) or Chirotee Rave - 2 cups

Powdered Sugar - 1 1/2 Cups

Cardamom Powder - 1/2 tsp

Cashews + Raisins - 1/4 cup

Dry Coconut powder - 1/2 cup

Ghee - 2 Tblsp

Milk - 3 tblsp

1.  Fry  cashews and raisins in 1tblsp of ghee and keep aside (sorry no pic)

2. Fry coconut for 2-3 mins and keep aside.

3. Fry the fine rave/sooji in 1tblsp of ghee for 5-6mins until you can smell nice aroma. 

4. Once the flame is switched off mix the fried cashews/raisins, coconut powder, powdered sugar, cardamom powder and mix well.

5. Pour 1-2 tblsp (or as req) into the mixture and try to make balls(unde) of this rave mixture when it warm enough to handle in your adds.

Please note: if the fried mixture cools down then it will be difficult to make the unde/ladoos. 

6. Enjoy the Rave Unde 

Shavige uppittu

Ingredients

Rice Vermicilli - 1/2 pkt

Peas - 1 cup

Bell Pepper(Capsicum) - 1 cup

Green Chillies - 3

Grated coconut(frozen) - 1/2 cup

Curry leaves - 2 stems

Grated ginger - 1 tsp

Lemon  - 1/2 

Oil - 1/2 tblsp

mustard seeds

Urad dal - 1/2 tblsp

Channa dal - 1tblsp

turmeric - 1/2 tsp

Coriander leaves for garnishing

Directions:

Add vermicillin in hot boiling water  for 2 mins and switch off the flame and let it stand in it for 3-4 mins. Then strain the vermicilli and pour cold water on it so it does not stick to each other.

2. In a wide pan heat oil and add mustard seeds, channa dal and urad dal and fry until channa dal turns reddish.

3. Add curry leaves,green chillies and ginger and fry for 2 mins.

3. Add cooked peas and capsicum and stir for another 2 mins

4. Add grated coconut and fry for 1-2 mins and salt to taste.

5. Add the boiled and cooled vermilcilli and mix well.

6. Adjust salt and add lemon juice and mix well. 

7. Garnish with coriander leaves and serve hot and enjoy.

Cauliflower Makkani

Gobi Makhani

This one seems easy when seen on the you tube by other chefs and users. But you need to have enough time to make this. Do not try if you have less than one hour to serve the dinner or lunch. Thats my opinion, but the end product really tastes yummy..hmm..

Ingredients:

Onions 1

Cashew Nuts 1 tblsp

Green Chillies 3

Red Chillies 4

Ginger Paste 1 tsp

Garlic Paste 1 tsp

Tomatoes 2

Butter 1/4Cup

Whole Garam Masala ( biryani leaves, cinnanmon,  cloves, star anise or other masala items...)

Kasoori Methi Powder 1tblsp

Salt To Taste

Oil 1 tblsp

Cauliflower florets big slices

Corn Starch 1 tsp

All Purpose Flour 1Teaspoons

Pepper Crushes 1/2Teaspoons

1. In a pressure cooker heat the butter. 

2. Add the masala items shown above, except the kasoori methi powder

(its good to tie the masala items in a muslin cloth, so you can remove once its cooked)

3. Add the chopped onions and little salt so the onions sweats. Fry for 2-3 mins

4. Add tomatoes and red & green chillies and fry for another 2 mins.

5. Add ginger and garlic paste and fry until the tomatoes are soft.

Close the lids and pressure cook for 15 mins or 2-3 whistles on medium flame.

(no need to add water as the onions and tomatoes will do the work, but if you are doubtful, add a tablespoon of water :) )

6. Remove from cooker and separate the solids and liquid.
( I removed the masal items one by one)
Blend the solids into a paste and again filter to get a fine paste)

7. Boil the paste and the liquid together on medium flame for 20 mins until the butter separates.

8. When the paste is cooking, mix corn starch, maida, little salt and crushed pepper and coat the cauliflower well.

9. Fry the coated cauliflower in oil in batches and keep aside.

10. Cauliflower is nice and crisp.

11. Add this to the paste once its to the desired consistency and let it boil for 3-4 mins.

12. Add heavy cream of milk and little sugar at the end

Serve with rotis or chappathis.

Besan laddoo

ಬೇಸನ್ ಲಡ್ಡೂ 

Last time I made these besan ladoo was 15 years back in 1999. And it was the first time I had made, as I was asked to make and did not know the recipe nor the quantity. All I knew was what goes into it.

Yes ingredients are just three things:

1. Besan (Channa dal powder) - 1.5 cups

2. Sugar(powdered) - 1 cup

3. Ghee - 1/2 cup

Finally I made them after being reminded on besan laddoo by my sister in one of our conversations ( obvisously on phone :) )

1. Fry the besan in little ghee in a pan until the raw smell goes away. ( 10-12 mins on medium flame).

2. Mix sugar powder to the mixture and add ghee little by little and check the consistency.

once you feel its good enough to roll into a ball, switch off the flame.Add little cardamon powder for flavour. 

3. Let it cool for a while and then use little ghee on your palms and roll them into ladoos.

4. Enjoy this simple delicacy. You can store them outside the fridge for a week.

Mushroom Korma

Ingredients:

Mushroom - 200 gms

Tomato - 2 large (pureed)

Onion - 1 or Dried onion(1/2 cup)

Poppy seeds - 1tblsp

Almonds - 1tblsp

Cashewnuts - 1tblsp

Cumin seeds/Jeera - 1/2 tsp

Biryani leaves or masala

Ginger garlic paste - 2 tsp

Cumin/Jeera powder - 1tsp

Coriander powder - 1tsp

Chilli powder - 1tsp

Turmeric - 1/4 tsp

Green onions - for garnishing.

1. Fry the onions until brown in little oil, if you do not have dried onions.

Grind the cashews, poopy seed, almonds with the fried onions into a paste. Keep aside

2. Puree the tomato and wash the mushrooms and keep them ready.

3. In a non-stick pan heat oil and add jeera and masala items to fry for a min.

4. Add ginger-garlic paste and fry for another min. ( if store bought paste, try to cover the lid as the excess water in the paste can splutter hot oil)

5 . Add turmeric and tomato puree and cook for 8-10 mins until the tomatoes are done.

6. Next add the nuts paste that you prepared earlier and mix well.

7. Add red chilli powder, coriander powder, jeera powder and mix well.

8. Cook this mixture on medium flame until the oil leaves the sides.

9. Add water, if you need thinner consistency or/and mushrooms into the gravy.

( I prepared this korma was rice and hence added water. If you are intending to serve with rotis, or any kind of breads, thicker gravy will be desired)

10. Let the mushrooms wilt in this gravy for 4-5 mins.

11. Garnish this with chopped green onions.

11. Serve the mushroom korma with rotis, chappathis or saffron flavored rice.

This recipe is inspired while I was browsing the youtube and the recipe is by Sanjay Thumma.